This post may contain affiliate links. Please read our disclosure policy.
Crispy on the edges and tender in the middle, these Garlic Herb Potato Stacks are the ultimate easy side dish. Thinly sliced potatoes are layered with butter, garlic, and Parmesan, then baked in a muffin tin until golden and irresistible. They look fancy enough for a holiday table but are simple enough for any weeknight dinner.
If you love comforting sides like Garlic Mashed Potatoes or Cheesy Scalloped Potatoes, these crispy stacks are the perfect addition to your Thanksgiving Side Dishes.
5 Things That Make or Break This Recipe
- Uniform thin slices: Use a mandoline to get 1/16 ” thick slices so the stacks cook evenly and hold their shape.
- Don’t cut potatoes ahead of time: they’ll brown quickly.
- Grease the muffin tin well to prevent sticking.
- Watch for golden edges: Bake until the tops and edges turn crisp and golden, about 35-40 minutes.
- Let them rest before removing: A 5-10 minute rest helps the stacks firm up so they don’t fall apart.
RECIPE WALK-THROUGH
How To Make Potato Stacks
See the recipe card below for full, detailed instructions
Muffin Tin Potato Stacks are one of those recipes that look fancy but take under an hour start to finish. Potato Stacks are perfect for holidays, dinner parties, or a random weeknight when you want to pull out something a little different.
Step 1: Prep the Pan
Preheat the oven to 375°F. Coat each muffin cup in a 12-cup muffin tin with nonstick spray.
- Don’t skimp on the pan prep! You want to avoid sticking if at all possible.
Step 2: Mix the Butter Base
In a large bowl, stir together two tablespoons melted salted butter, two tablespoons olive oil, one teaspoon fresh thyme, one teaspoon chopped parsley, two pressed garlic cloves, 1½ teaspoons kosher salt, and ½ teaspoon black pepper.
Step 3: Slice the Potatoes
Peel 2 pounds of russet potatoes. Use a mandoline to thinly slice them (about 1/16-inch thick).
- A mandoline is strongly recommended here. It isn’t easy to get thin enough slices with a knife. Possible, but difficult!
Step 4: Toss and Stack
Toss the potato slices in the butter mixture until evenly coated. Add 4-5 slices to each muffin cup, sprinkle with a bit of parmesan, and then continue stacking more slices. Top with more cheese, reserving about ¼ cup for finishing.
- Don’t skimp on the butter mixture! This is where all the flavor comes from, so make sure every slice is coated.
- Pro Tip: Overfill each cup slightly — potatoes shrink during baking.
Step 5: Bake
Bake for 35-40 minutes, until golden on the edges and fork-tender in the center. Let cool for 5-10 minutes before removing from the muffin tin.
- For extra crispy edges, brush the top layer with butter halfway through baking.
Step 6: Serve
Loosen each stack with a butter knife or an offset spatula, and then lift onto a platter. Finish with fresh herbs and extra parmesan.
Variations
- Gruyère Potato Stacks: Swap Parmesan for shredded gruyère for a nuttier, meltier layer.
- Rosemary Garlic Stacks: Use rosemary in place of thyme and add a pinch of cayenne for heat.
- Yukon Gold Version: Try Yukon Golds for a creamier interior and slightly richer flavor.
Serving Suggestions
Serve hot, sprinkled with extra parmesan and some chopped herbs. They are perfect with roasted chicken, grilled steak, or baked salmon.
Storage Tips
Storage, Freezing, Make Ahead
- Storage – Store in an airtight container up to 3 days.
- Freezing – Not ideal; texture can get watery.
- Thaw and Reheat – Best in the air fryer for 4 minutes to regain crispiness.
- Make Ahead – Not recommended as the potatoes can discolor and lose texture.
Frequently Asked Questions
What kind of potatoes are best for stacks?
Russet potatoes are ideal for their starchiness and crispiness. Yukon Golds are a solid second choice.
Do I have to use a mandoline?
It’s highly recommended for even, thin slices. A sharp knife works, but it takes longer, and results can vary.
How do I know they’re done?
Look for golden brown edges and fork-tender centers after 35-40 minutes.
Can I make these ahead?
Not really. They taste best right out of the oven. Prepping too early can lead to discoloration.
More Potato Recipes
- Crispy Breakfast Potatoes Recipe
- Crispy Garlic Roasted Potatoes
- Roasted Fingerling Potatoes
- Grilled Baked Potatoes
- Slow Cooker Cheesy Potatoes
- Hasselback Potatoes
Potato Stacks
Ingredients
- 2 pounds Russet potatoes
- 2 tablespoons Salted butter melted
- 2 tablespoons Olive oil
- 1 teaspoon Fresh thyme leaves stripped
- 1 teaspoon Fresh parsley chopped
- 2 Large garlic cloves pressed or minced
- 1 ½ teaspoons Kosher salt
- ½ teaspoon Black pepper
- ¾ cup Freshly grated parmesan cheese plus more for serving
Instructions
- Preheat oven to 375 degrees F. Coat each cup of a 12 cup muffin pan with non stick cooking spray.
- In a large bowl add the melted butter, oil, thyme, parsley, garlic, salt and pepper, mix well to combine.
- Peel and thinly slice the potatoes about 1/16” thick with a mandolin. Toss the sliced potatoes in the butter mixture to coat evenly.
- Add about 5 slices of potatoes to each muffin cup then sprinkle with about 2 tablespoons of Parmesan cheese onto the stacks. Distribute the remaining slices of potatoes to each muffin cup and top with more Parmesan cheese, reserving about ¼ cup.
- Bake at 375 degrees until the potatoes are golden brown, cooked through and tender, about 35-40 minutes. Allow to sit for 5 -10 minutes after removing from the oven.
- Using a butter knife or offset spatula remove each potato stack and place on a serving dish. Garnish with more fresh herbs, parmesan and serve.
Notes
- Yukon gold or white potatoes will work as well, but starchy, fluffy russets will yield the best texture with crispy edges
- Use thin, uniform slices (~1/16-inch).
- Use both butter and oil for best texture.
- Avoid pre-cutting potatoes as they will turn brown.
- Overfill muffin cups slightly — they’ll shrink during cooking.
- Wider-sliced potatoes will fit better as the stacks fill the muffin tin. It’s okay also to pack down the stacks a bit before baking.
- Rest before removing from the pan.
- Reheat in air fryer for crisp edges.
- Optional: Add a sprinkle of Parmesan between layers.
- This dish is best served hot out of the oven; making ahead is not recommended.
Nutrition
Nutritional Disclaimer Kristin Maxwell of “Yellow Bliss Road” is not a dietician or nutritionist, and any nutritional information shared is an estimate. For accurate calorie counts and other nutritional values, we recommend running the ingredients through your preferred online nutritional calculator. Calories and other nutritional values can vary depending on which brands were used.
